| 2 sticks Unsalted Butter, softened | 2 ¼ c. All-Purpose Flour |
| ¾ c. Light-Brown Sugar, packed | 1 tsp. Baking Soda |
| ¾ c. Granulated Sugar | ¾ tsp. Coarse Salt |
| 1 tsp. Pure Vanilla Extract | 4 c. Coarsely crushed salted potato chips, divided |
| 2 lg. Eggs | 1 c. Pecans, toasted and coarsely chopped |
Instructions: Preheat oven to 375. Beat together butter and sugars with a mixer on high speed until fluffy, 2-3 min. Add vanilla and eggs, and beat on medium speed until just combined.
Add flour, baking soda, and alt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts. Roll dough into 2in. balls, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 18-20 min. Let cool completely on baking sheet. Cookies can be stored in an airtight container up to 5 days.
From Martha Stewart
